Recipe: Summer Lamb with Fennel and Roasted Nectarines

March 9, 2016Updated: March 10, 2016 3:43pm

The aniseed flavor of fennel and the sweetness of rosemary work really well with lamb cutlets, but you could use this marinade for a whole leg of roast lamb. Sweet, roasted nectarines are a great companion to any lamb dish. I coat my nectarines (or peaches) with apple syrup, but you could use a good-quality maple syrup instead. These nectarines could also be served as a dessert with mascarpone or softly whipped cream.

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Instructions: Heat oven to 350 degrees and line a baking sheet with aluminum foil.

In a skillet, dry-roast the fennel seeds over medium heat for 30 seconds, then finely chop. Place in a large bowl, along with the rosemary, olive oil and red wine vinegar. Season to taste with sea salt and black pepper.

Add the lamb cutlets to the bowl and toss to coat, then let marinate at room temperature for 10 minutes.

Prepare the nectarines: In a small saucepan, melt the butter and syrup together over low heat and stir. Place the nectarines on the foil-lined sheet and drizzle with the syrup mixture. Bake in the oven for 15 minutes, or until tender.

Heat a large grill pan over medium to high heat. Grill the lamb cutlets, turning once, until charred and cooked through, 8 to 10 minutes. Set aside to rest for 5 minutes. Just before serving, scatter with extra rosemary.

Make the herb salad: In a large bowl, combine the salad greens. In a small bowl, beat together the extra-virgin olive oil, balsamic vinegar, and mustard to combine. Season to taste with sea salt and black pepper, drizzle over the salad, and toss to coat. Serve with the lamb and sweet nectarines.